In just a few minutes, you can have a stash of chilled summer soup waiting for you on these hot summer days!
it got hot and humid, in the 90s just when we all wanted to work in the garden!
This is when I look for a cold lunch or dinner, salads or chilled soups fill the bill, and gazpacho is one of our favorites. It’s a snack. It’s lunch. Dress it up just a bit, and it’s dinner or a starter. And, it only takes moments to prepare, no cooking, all in the blender.
Of course, always serve cold food on chilled dishes, and hot food on warmed dishes!
Gazpacho, is traditionally a Spanish soup made with stale bread whirled in a mix of tomatoes, cucumbers, garlic, peppers, onions, oil and vinegar, . However, many prefer it without the bread for a cleaner, fresher flavor (I’m included in that).
Half a gallon of delicious
This recipe makes exactly enough to fill a two-quart canning jar for easy storage in the refrigerator. No cook, little measuring, and you have instant meals for a few days! All you need to do is feed raw foods into the blender or food processor, chill, and that’s it.
Process this to your own desired state, an extremely smooth puree, or a soup with lots of texture. If you want it chunky, process the garlic and onion in the tomato juice first so that they are less apparent in the final product and dispersed more evenly. No one wants to bite into a big chunk of raw garlic.
Use any tomato you have in abundance whether cherry, plum, or big meaty beefsteak.
If you don’t have enough fresh tomatoes yet, use a can of organic San Marzano whole tomatoes. I often want this once the weather turns really hot but before the local tomatoes start making their appearance.
I have included approximations here, but this is one of those dishes that really is about technique and not precise measurements. If you have a lot of tomatoes, use more, if you love cucumbers, add more of those. No onions? Use scallions or leeks. What else do you have on hand? Arugula (yum)? Chard or spinach greens?
Look for all organic veggies from your farmers market or farm stand. They will be the freshest, and the most delicious!
Make it your own! If you love the flavor of peppers the best, increase the amount. You can also make this with or without the cucumbers. I like it spicy, so I use two hot peppers with their seeds, and usually add a bit of cayenne as well. You can omit them if you don’t want the heat, remove the seeds, or increase it, or use a hotter pepper. Just taste as you go and make it yours.
You don’t have to be precise here in your chopping, just rough is fine since it will be all processed.
- 1 cup tomato juice, low sodium
- 1 quart chopped plum tomatoes
- OR 1 28-oz can tomatoes and their juice, chopped
- 1 sweet onion, such as Vidalia, chopped
- 1 English cucumber, all parts
- 1 large red bell pepper
- 1 stalk celery
- 1-2 Serrano or Jalapeño peppers, seeds optional
- ¼ cup parsley or cilantro
- ¼ cup olive oil
- ¼ cup sherry or cider vinegar
- ½ tsp. cumin
- ¼ tsp. cayenne pepper, optional
- 1 tsp. chili powder
- 1 tsp. salt
- Freshly ground pepper
Put everything in the blender and process until the desired consistency. If your blender is small, you may have to do this in two batches.
Chill at least four hours. Adjust seasoning after it has set; you might need more salt. Served in chilled bowls or glasses!
Dress up for dinner: This makes a lovely dinner with a little pile of Maine crabmeat nestled on top – our family’s favorite –– or a succulent grilled shrimp or two! Roasted tofu is quite at home in this soup as well, as is a nice little mound of more cucumbers.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.